I been reading for a couple years on dry aging...
I finally decided to try Tyvek Kite making material
I read up on the breathabililty... Seems Tyvek has ~2 micron porosity... Should be similar to animal casing or collagen... who knows... 2 micron = 2 millionths of a meter...
The micron, or micrometer, is a unit of length that is equal to one millionth of a meter ..
I was thinking... using this stuff would significantly reduce the case hardening.... I ran the fan in my dedicated fridge continuously... I have a ~3.5 CFM blower fan... I figured the meat had sufficient protection to NOT case harden....
I got as close to a single layer of Tyvek I could... Some overlap was obvious... Then I put the roast w/wrap in a stockinette to hold the wrap tight to the meat...
18 days in the refer aging...
The meat averaged ~15 grams weight loss per day... or 0.36% moisture loss per day.... or, extrapolated out, which I don't think is Kosher, 36% weight loss per 100 days...
That's a pretty good number for dry aged meats...
The meat looks really good... a lot better than other meats I have done with other materials... usually several layers of cheese cloth...
Not sure what that stuff is on the surface of the meat... could be mold.... Sooooooo, I sprayed the surface with vinegar.... Then I salted
the surface with Kosher salt... Wrapped with plastic wrap.... foil..... then a NEW garbage bag..... then with a netting bag to hold it all together....
Into the freezer for a later date with the smoker and oven, to do a reverse sear.... or something....
I'm pretty much food safety conscious ,and I was "ticked off" that the butcher had cut the meat from the ribs, introducing unwanted bacteria at the cut line... I prefer rib roasts cooked to 120-125 IT and that ain't enough to kill any bacteria especially if one's immune system is compromised....
I'm thinking the meat will be cooked, off of the ribs, to kill any bacteria on the cut line... The ribs can be cooked to chew on, or as stock for some awesome soup....
I have to reschedule this hunk of cow, for a later date.... That's the reason for the intense freezer wrap...
I was to be cooked today... Step daughter had to work last week.... Today was to be our family's Christmas dinner....
She had a seizure at work.... They found lesions on her brain, among other stuff....
She's scheduled for surgery Monday and I'm pretty sure some type of treatments will follow ...
I won't know squat for many days....
......
I finally decided to try Tyvek Kite making material
I read up on the breathabililty... Seems Tyvek has ~2 micron porosity... Should be similar to animal casing or collagen... who knows... 2 micron = 2 millionths of a meter...
The micron, or micrometer, is a unit of length that is equal to one millionth of a meter ..
I was thinking... using this stuff would significantly reduce the case hardening.... I ran the fan in my dedicated fridge continuously... I have a ~3.5 CFM blower fan... I figured the meat had sufficient protection to NOT case harden....
I got as close to a single layer of Tyvek I could... Some overlap was obvious... Then I put the roast w/wrap in a stockinette to hold the wrap tight to the meat...
18 days in the refer aging...
The meat averaged ~15 grams weight loss per day... or 0.36% moisture loss per day.... or, extrapolated out, which I don't think is Kosher, 36% weight loss per 100 days...
That's a pretty good number for dry aged meats...
The meat looks really good... a lot better than other meats I have done with other materials... usually several layers of cheese cloth...
Not sure what that stuff is on the surface of the meat... could be mold.... Sooooooo, I sprayed the surface with vinegar.... Then I salted
the surface with Kosher salt... Wrapped with plastic wrap.... foil..... then a NEW garbage bag..... then with a netting bag to hold it all together....
Into the freezer for a later date with the smoker and oven, to do a reverse sear.... or something....
I'm pretty much food safety conscious ,and I was "ticked off" that the butcher had cut the meat from the ribs, introducing unwanted bacteria at the cut line... I prefer rib roasts cooked to 120-125 IT and that ain't enough to kill any bacteria especially if one's immune system is compromised....
I'm thinking the meat will be cooked, off of the ribs, to kill any bacteria on the cut line... The ribs can be cooked to chew on, or as stock for some awesome soup....
I have to reschedule this hunk of cow, for a later date.... That's the reason for the intense freezer wrap...
I was to be cooked today... Step daughter had to work last week.... Today was to be our family's Christmas dinner....
She had a seizure at work.... They found lesions on her brain, among other stuff....
She's scheduled for surgery Monday and I'm pretty sure some type of treatments will follow ...
I won't know squat for many days....
......
